MELT IN YOUR MOUTH CHICKEN – Page 2

Instructions for Melt-in-Your-Mouth Chicken

Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
Prepare the Creamy Coating: In a medium bowl, mix the mayonnaise (or Greek yogurt), Parmesan cheese, garlic powder, onion powder, salt, pepper, and paprika until smooth.
Coat the Chicken: Place the chicken breasts in the baking dish. Spread the creamy mixture evenly over each piece of chicken, covering the tops and sides.
Bake: Bake for 25-30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C). For a golden-brown top, switch to broil mode for the last 2-3 minutes, watching carefully.
Serve: Garnish with chopped parsley or chives and serve hot. Pair it with your favorite sides for a complete meal!

To make this Melt-in-Your-Mouth Chicken, you’ll need:

Use Thick Chicken Breasts: Thicker breasts work best as they remain moist after baking. If your chicken breasts are thin, reduce baking time to avoid drying them out.
Choose Your Dairy: Mayonnaise gives a rich flavor, but Greek yogurt is a good alternative for a tangier, lower-fat option.
Add a Crunchy Topping: For an extra-crispy texture, add a sprinkle of breadcrumbs or crushed crackers before baking.
Broil for a Golden Crust: Broiling at the end of baking adds a lovely golden finish to the cheese coating.

If you have leftover Melt-in-Your-Mouth Chicken, here’s how to store and reheat it:

Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Wrap each chicken piece in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

Oven: Reheat at 350°F for 10-15 minutes, or until warmed through.
Microwave: Heat in the microwave on medium power for 1-2 minutes, checking frequently to avoid overcooking.